Farmers' Market Sundae from Jeni Britton Bauer


[Photograph: Stacy Newgent]

Summertime is berry time and rather than throw them all in the freezer, I like to use as many as possible to make Farmers' Market Sundaes. We serve them all summer in our shops and I make variations of them at home and in our office lunchroom kitchen.

The Farmers' Market Sundae is a seasonal delight. It's layer upon layer of the freshest tastes of summer: blueberries, raspberries, blackberries, halved strawberries, and/or halved pitted cherries; lemon syrup; Lemon Frozen Yogurt (or a good vanilla ice cream--say, Ugandan Vanilla Bean); made-from-scratch Port Wine Berry Compote; fresh-whipped cream; and a sprig of mint, basil, or lemon balm.

Every ingredient shares center stage, but if there's a breakout star it's the Port Wine Berry Compote. You can use almost any wine or spirit, but I love port with it. The sweet fortified wine tastes a little like raisins and helps the berries release their juices. It just deepens the overall flavor of the sundae.

I used to make this for hundreds of people at the annual Food & Ohio Wine Festival at Columbus' North Market (where I opened my first shop in 2002). It was always a huge hit.

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